Turkey and Bean Chili

By Jjohnsey

Healthier Chili

337 calories; 12g fat (3g saturated fat); 56 mg cholesterol; 1,317 mg sodium; 22g protein, 34g carbohydrates; 11g sugar, 10g fiber, 4mg iron, 134mg calcium.

Ingredients

• 1 Tbsp Olive Oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, chopped
• 1/2 lb. ground turkey (pref dark meat)
• 2 Tbsp. Tomato Paste
• 1 tsp. ground cumin
• 1/2 tsp. ground chipotle chili pepper or 2 tsp. chili powder
• 1 (28oz) can diced tomatoes
• 2 (15oz) cans kidney beans, rinsed
• Kosher Salt and black pepper
• 1/4 cup reduced-fat sour cream
• Cilantro sprigs, for serving

Details

Servings 4

Preparation

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon, until no longer pink. 3 to 5 minutes more. Stir in the tomato paste, cumin and chili pepper and cook, stirring for 1 minute.
Add the tomatoes (with juice), the beans, 1/2 cup water, 1 1/4 tsp salt and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve with the sour cream and cilantro.